Sazerac

This drink was featured as a Cocktail of the Month. <br><br>
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar over <epi:recipeLink id"233580">simple syrup</epi:recipeLink>, which is made of equal parts water and sugar, because it gives him the option of increasing the drink's sweetness without diluting it.

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Recent Reviews

The other Sazerac
recipe on this site
is a bit better, and
it only recommends a
dash of bitters. A
trick to getting the
right amount of
Pernod is to poor a
little into your
empty glass, swirl,
then dump it all
out.
As an aside -
Suggesting this be
served in a martini
glass is just
sacrilege! That's
akin to serving a
margarita in a
stein! Serving an
age-old cocktail in
its traditional
glass is part of its
charm.

p8yton from Durham, NC /

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Well, I have just mixed and poured this and after the first few sips am very convinced I will never make this drink again. Nor order it, nor recommend it. It may appeal to a certain palate, but in my case, as enamoured I am of all the ingredients themselves, this combination is not a winner. I think I find the bitters and the Pernod conflict and the lovely whisky taste is lost in the melee. And appearance is another disappointment-why not serve it straight up in a martini-style glass to add some class? (however, I am still sipping. . . )

merche719 from Kobe, Japan /

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One of the greatest of all cocktails regardless of which was THE first. However, I find the above recipe heavyhanded: Too sweet and too heavy on the bitters. Highly recommend go lighter on the sugar (just a light sprinkle) and keep the bitters to two shakes rather than four, otherwise it will taste like cough syrup. Go light on both, do NOT substitute bourbon for the rye, and you will have true ambrosia.